Pear and Hogweed Cake (vegan gluten-free version)
I like cake. I like to make cakes with different wild ingredients in them, it’s started to become natural to me. I’ve made my Nettle and Honey Cake many times, and recently discovered it goes really well with gorse flower syrup, the recipe for both is here; Spring recipe – Nettle and Honey Cake with Gorse Flower Syrup.
I’ve also made this Pear and Hogweed Cake a few times, though I think this might be my favourite version. It’s vegan and gluten-free, uses brown sugar and is almost melt in the mouth. If you’d prefer the full of everything – butter, eggs and wheat flour – you can view it here; Hogweed shoots in a cake!
Pear and Hogweed Shoot Cake
75 ml sunflower oil
90 g unrefined sugar, plus 1 level tbsp
3 tbsp apple juice
4 tbsp aqua faba (chickpea water)
1 tsp dried hogweed seeds (optional)
30 g hogweed shoots (mainly shoots rather than leaves, finely chopped)
200-230 g pears
100 g gluten-free flour
1 tbsp baking powder
¼ tsp bicarbonate of soda
Preheat the oven to 200°C and grease a 20 cm diameter cake tin. In a large bowl, beat the oil, apple juice and sugar together. In a food processor add the aqua faba (water left over from a can of chickpeas) and whisk for 5 minutes or until it makes soft peaks (like egg whites).
If using, use a spice grinder to blend the dried hogweed seeds with the tablespoon of sugar and sprinkle the mixture over the base of the cake tin. Slice the pears to about ½-1 cm in thickness and layer these across the base of the cake tin. Next sprinkle on the hogweed shoots. Blend the dry ingredients together (flour, baking powder and bicarbonate of soda) and add into the oil and sugar mix. Pour and smooth the cake mixture roughly over the pears and shoots and bake for 25-30 minutes, or until a skewer comes out clean when pierced into the centre of the cake. When cooked, turn out onto a wire rack, with the bottom-side facing upwards and leave to cool. Slice and enjoy warm or cold. Keeps well for a few days in the fridge.
Hogweed shoots (Heracleum sphondylium) are part of the Umbellifer/Umbellifrae/Apiaceae/Carrot family and needs to be identified correctly. Read more about hogweed here; Common Hogweed. This cake was made for a wild food foraging course, where I always make wild tasters to suit different diets as much as possible.